How long does it take to ferment the dough used for frying fritters?

The fermentation time is related to many factors. The following three situations explain how long it takes for fried dough sticks to ferment.

First, it usually takes two or three hours to ferment in summer.

If the air conditioner is not turned on indoors in summer, the dough will ferment quickly at a relatively high room temperature, and it will be fermented in two or three hours.

Second, dough needs warm water fermentation in winter.

The room temperature is usually low in winter (except when the air conditioner is turned on). If the dough is fermented at room temperature, it will take five to six hours or even longer. Too long fermentation time will make the dough sour, so the best way to ferment the dough in winter is to put the dough together with the basin in warm water of about 30 degrees, so that the dough can be fermented in two or three hours.

Third, use aluminum-free baking powder for rapid fermentation.

If the fermentation time is not sufficient, we can use aluminum-free baking powder instead of yeast powder, wrap the dough with plastic wrap and put it at room temperature, and fry the fritters in about 20 minutes.